Eggs and chip casserole

In the 1950s, the eldest Carlson daughter, Lauren, was tasked with cooking her family a warming winter meal all on her own as a part of her role as a housewife-in-training. She was surprised at first to see chips were on the list of ingredients but ended up pulling off the dish without a hitch! 

Dad’s review? “I want seconds!”

Ingredients

• 1 tsp butter
• 6 eggs
• 1 can of condensed cream of mushroom soup
• 1 1/2 cups milk
• Enough unbroken potato chips to cover the baking dish twice, plus extra for garnish
• 2 cups potato chips, crumbled
• 1/4 cup jarred pimento, chopped
• 1 can green beans
• 2 cups cheddar cheese, grated

Preparation

Preheat oven to 375 F degrees.

Grease a 2-quart casserole dish with butter.

Fill a medium-sized pot with water and bring to a boil over high heat. Carefully lower eggs into pot and reduce heat to medium-high. Let eggs cook for 10 minutes. Remove eggs from pot and transfer to a bowl filled with cold water. Leave eggs in for 5 minutes. 

Remove eggs from water, tap all sides of eggs on a hard surface and roll between hands. Remove the shell, rinse. 

Thinly slice hard boiled eggs and set aside, reserving 6 slices for garnish.

Combine mushroom soup and milk together in a heated medium-sized saucepan. Whisk and bring to a boil. Remove from heat. 

Roughly chop pimento. Strain can of beans to remove liquid. Grate cheese. Crumble the 2 cups of chips.

Time to assemble! 

Use half of the following: unbroken potato chips, sliced eggs, crumbled chips, chopped pimento, green beans, mushroom soup mixture and cheddar cheese. Layer evenly into the casserole dish. Repeat layers one more time. 

Your top layer should be the grated cheese, garnished with the reserved egg slices and as many unbroken chips as desired.

Bake uncovered at 375 F degrees for 30 minutes. Then, broil on high until golden brown. Remove from oven and let sit for 5 minutes before serving.

Serves 5 as a main dish